It’s here! I know it has taken me a long time to share this recipe, but this is the best of the best, the most elite recipe that I have in my stock pile. The flavors of this creamy pasta recipe will leave your mouth watering and will easily become your new favorite recipe. Trust me. Everyone I have made this for has become hooked. Plus, I think now more than ever (thanks COVID), we all appreciate a good meal around the table with friends and family. I’ve said it once and I’ll say it again, food creates memories. This is a memorable meal you won’t forget.
Before I get carried away, I can’t take full credit for this masterpiece as this recipe was originally derived from a family friend. I only modified to make it slightly healthier by baking the chicken instead of frying and lightening up the sauce a tad.
Now let’s go back about 10 years when I started making this for friends. My best friend, Kathleen, quickly began requesting this meal each year to celebrate her birthday. Things escalated quickly and it turned into Milestone Chicken Carbonara. What is that you ask? Well for every major life milestone she gets to redeem a tally for a night of Chicken Carbonara. In addition to her birthday, she’s gotten Carbonara for running a marathon, moving to TX, getting engaged, turning 30, getting married, having a baby, etc. I think she is starting to make up milestones just to redeem some meals. 😉
Promise me you’ll try this one?
What is Carbonara?
As you probably guessed Carbonara is an Italian pasta dish. The traditional carbonara dish is served with a raw egg yolk on top to help achieve the creamy flavor, but for some, like myself, that is unsettling. This particular recipe makes a cream sauce, more like an alfredo, which is served over the pasta. I mean who can resist a creamy, bacon, cheese sauce?
The cheese used in a carbonara dish is a blend of Pecorino Romano, and/or Parmigiano-Reggiano. Although, I like to use a mixture of of Asiago and Parmigiano-Reggiano. The key is to use a sharp cheese.
Tips for making Chicken Carbonara
Preparing this meal is a balancing act but it really comes down to the timing to ensure the chicken, pasta, and sauce all finish at the same time.
- Cook the bacon earlier in the day so it’s one less pan on the stove and one less step.
- First prepare the chicken and get it in the oven then start boiling salted water for the pasta at the same time start the sauce.
- Prep all ingredients to help with the flow of the recipe.
- Bow tie pasta! I love bow tie for Carbonara because it makes it easy to get the perfect bite — a bite of chicken with some pasta and sauce.
- Use a mixture of Asiago and Parmesan cheese. Always grate extra for plating!
And with that, how about some Chicken Carbonara? The perfect flavorful dinner to celebrate special occasions. If you make this recipe, please don’t forget to tag me on Instagram. I love seeing photos of recipes you all have made.
- 2 lbs boneless skinless chicken breasts
- ½ cup flour
- 2 eggs whisked
- 1 cups breadcrumbs plain or Italian
- ¼ cup Kraft Parmesan cheese grated
- 1 lb bacon
- ¾ stick butter
- 1 small onion
- ¼ bunch cilantro chopped
- 1 tbsp garlic minced
- ¼ tsp cayenne pepper
- ½ tsp oregano
- ¼ tsp black pepper
- 1 tsp salt
- 1 cup Parmesan cheese
- ½ cup Asiago cheese
- 1 pint half and half
- 8 oz frozen peas
- 1 pkg bow tie pasta
- Cook bacon. Once cool, crumble and set aside.
- Using a mallet, pound chicken breasts to an even thickness.
- Preheat oven to 400 degrees and lightly grease a rimmed baking sheet.
- Prepare the chicken breasts by first coating in flour, then dipping into whisked egg, and finally coating with breadcrumb/Parmesan cheese mixture.
- Place chicken on baking sheet and bake for 25-30 minutes. Once cooked, cut into strips.
- While chicken is baking, bring a pot of salted water to boil and cook entire box of bow tie pasta according to package. Once cooked, drain and set aside. At the same time, start the sauce.
- Melt butter in a nonstick skillet over medium heat. Once melted, add onions, minced garlic, and chopped cilantro. Saute until onions are translucent.
- Add cayenne pepper, black pepper, salt, half and half, peas, and bacon. Stir until fully incorporated.
- Gradually add shredded cheese to the sauce allowing it to slowly melt and thicken the sauce. Turn down to medium-low heat. (DO NOT COVER! High heat can cause cream sauces to separate or curdle.)
- Time to serve! Get a scoop of pasta. Top with a scoop of sauce and some sliced chicken. Sprinkle some extra cheese on top!
I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made!